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Family Feasts

Chicken Stew Noodle Pot

A rich, hearty one-pot that stretches your noodles into a proper family feast. Comfort food at its best. And great for flu busting

6 servings 45 min 15 min

Ingredients

  • 4  packs eeZee Chicken Noodles
  • 6 pieces bone-in chicken pieces (thighs or drumsticks)
  • 1  onion, diced
  • 2  garlic cloves, minced
  • 2  tomatoes, chopped
  • 1 tablespoons vegetable oil
  • 4 cups chicken stock
  • 2  carrots, sliced into rounds
  • 1  tsp paprika
  • 1  small bunch fresh parsley or coriander, to serve

Method

Brown the chicken: Heat 1 tablespoons vegetable oil in a large pot over medium-high heat. Brown chicken pieces (thighs or drumsticks) on all sides for 4–5 minutes. Remove and set aside.

Build the base: In the same pot, soften 1  onion, diced and 2  garlic cloves for 3 minutes. Add the tomatoes, and paprika and cook for a further 2 minutes.

Simmer: Return the chicken to the pot. Add in the chicken stock and carrots. Bring to the boil, then reduce heat and simmer for 25 minutes until the chicken is cooked through.

Remove the chicken to cool slightly.  Once cool shred the meat off the bone and keep aside.

Add the noodles: Add 4  packs eeZee Chicken Noodles and the seasoning sachets to the pot. Cook for 3 minutes until the noodles are tender.  In the last minute add back the shredded chicken to heat through.

Serve: Ladle into bowls, scatter over 1  fresh parsley or coriander, to serve, and serve with bread or rice on the side.

NOTES

This is a great recipe for using up leftover roast chicken — simply shred the meat and add it in step 3, skipping the browning step.

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